This is one of my favorite desserts and I like it so much because it's just different but so addicting. The rice doesn't come out quite as sticky as the kind you'd get in a Thai restaurant but it's still just as good and satisfying!
Ingredients:
1/2 cup jasmine rice or other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced
Directions:
1.) Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
2.) It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
3.) Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
4.) Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
5.) Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and pour some of the sauce over the whole thing. You can top it with a few sesame seeds.
4 comments:
There's a similar recipe for mango and sticky rice on this site
www.thaifoodtonight.com
It's got about 30 recipes each one with a cooking video to go along.
I just made this for my father in law that has celiac. He loved it!!!! So Yummy!!!
That looks delicious! I think I am the only one who would actually eat it in my house, because the rest of my family isn't into trying different things, but I could probably eat up the whole thing :)
I have actually made this version and the version on thaifoodtonight.com and think this recipe is better and simpler. Thanks.
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